Go Back
–+ servings
A fresh Mexican chopped salad featuring romaine lettuce, black beans, corn, diced avocado, cherry tomatoes, red onion, and cilantro, all served in a white bowl.

Mexican Chopped Salad

Fresh and colorful Mexican chopped salad with romaine lettuce, black beans, corn, avocado, radishes, and taco ranch dressing. Serve as a side or a light main dish.
No ratings yet
Print Pin
Course: Main Course, Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: CInco de Mayo, healthy, Mexican, pasta salad, quick and easy, vegan, vegetarian
Prep Time: 15 minutes
Total Time: 10 minutes
Servings: 4
Calories: 273kcal
Author: Holly Gray

Ingredients

  • 6 cups romaine lettuce chopped
  • 1 15-ounce can black beans, drained and rinsed
  • 1 11-ounce can corn, drained
  • 1 cup cherry tomatoes chopped
  • 1 avocado cubed
  • 4 radishes sliced and quartered
  • 1/4 cup cilantro chopped
  • 1 recipe Taco Ranch Dressing

Instructions

  • In a large bowl, combine the romaine lettuce, black beans, corn, cherry tomatoes, avocado, radishes, and cilantro.
  • Drizzle with taco ranch dressing and gently toss to coat. Alternatively, serve the dressing on the side so everyone can add as much or as little as they like.
  • Once dressed, the salad is best enjoyed right away while the lettuce remains crisp and the avocado fresh.

Nutrition

Calories: 273kcal | Carbohydrates: 42g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 427mg | Potassium: 1011mg | Fiber: 14g | Sugar: 6g | Vitamin A: 6673IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 4mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
QR Code linking back to recipe